Filets of Sicilian Anchovies. Ingredients: filets of selected Sicilian Anchovies, seed oil. Format: 90g / 320g. The filets of Sicilian Anchovies are an excellent source of quality proteins and omega 3, fatty acids that are allies of health, particularly for the heart and arteries. These nutrients are essential to combat bad cholesterol and prevent high blood pressure and cardiovascular diseases. They are an excellent source of noble proteins. Historically, the salting of Sicilian Anchovies occurred in clay pots, wooden barrels, and cans: containers that allowed to preserve their taste over the centuries. Today, respecting these ancient techniques, merging past and present, in the small village of Aspra (PA), a historical reference point in the processing of anchovies, starting exclusively from fresh fish caught in the Sicilian sea, this exceptional anchovy is obtained from skilled and careful hands, to guarantee the true flavor of salted and preserved Sicilian anchovies. The filets of Sicilian Anchovies are saltwater fish of the Engraulidae family. Their scientific name is Engraulis encrasicolus. Widespread throughout the Mediterranean. There are many recipes that involve the use of anchovies: from anchovy meatballs to simple but always tasty dishes, to enrich first courses and appetizers. We carefully carry on a work of rediscovery of Sicilian products, good and natural. The filets of Sicilian Anchovies are the result of the commitment, passion, and ingenuity of taste artisans. We want to let you discover the good of our country, the flavors born from the meeting of peoples and cultures, the fruit of sun, land, sea, and tradition. Characteristics: they are rich in Omega 3 (even more than fresh ones). They are an excellent source of noble proteins. Good and versatile: they are suitable for many preparations in the kitchen. They contain calcium, essential for the skeletal system, and phosphorus, useful for cell renewal. Thanks to the content of Vitamin D, they contribute to the functioning of the cardiovascular and immune systems. Recipe: Sicilian Anchovies. Grease a baking dish with 3 tablespoons of oil, sprinkle with a tablespoon of breadcrumbs, and place the cleaned anchovies with heads removed. Add pine nuts, raisins or red fruits previously soaked in warm water. Sprinkle the anchovies with the chopped parsley and garlic, a tablespoon of breadcrumbs, and a tablespoon of oil. Bake and cook at 200°C for 20 minutes. Serve accompanied by a good white wine.
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Filets of Sicilian Anchovies. Ingredients: filets of selected Sicilian Anchovies, seed oil. Format: 90g / 320g. The filets of Sicilian Anchovies are an excellent source of quality proteins and omega 3, fatty acids that are allies of health, particularly for the heart and arteries. These nutrients are essential to combat bad cholesterol and prevent high blood pressure and cardiovascular diseases. They are an excellent source of noble proteins. Historically, the salting of Sicilian Anchovies occurred in clay pots, wooden barrels, and cans: containers that allowed to preserve their taste over the centuries. Today, respecting these ancient techniques, merging past and present, in the small village of Aspra (PA), a historical reference point in the processing of anchovies, starting exclusively from fresh fish caught in the Sicilian sea, this exceptional anchovy is obtained from skilled and careful hands, to guarantee the true flavor of salted and preserved Sicilian anchovies. The filets of Sicilian Anchovies are saltwater fish of the Engraulidae family. Their scientific name is Engraulis encrasicolus. Widespread throughout the Mediterranean. There are many recipes that involve the use of anchovies: from anchovy meatballs to simple but always tasty dishes, to enrich first courses and appetizers. We carefully carry on a work of rediscovery of Sicilian products, good and natural. The filets of Sicilian Anchovies are the result of the commitment, passion, and ingenuity of taste artisans. We want to let you discover the good of our country, the flavors born from the meeting of peoples and cultures, the fruit of sun, land, sea, and tradition. Characteristics: they are rich in Omega 3 (even more than fresh ones). They are an excellent source of noble proteins. Good and versatile: they are suitable for many preparations in the kitchen. They contain calcium, essential for the skeletal system, and phosphorus, useful for cell renewal. Thanks to the content of Vitamin D, they contribute to the functioning of the cardiovascular and immune systems. Recipe: Sicilian Anchovies. Grease a baking dish with 3 tablespoons of oil, sprinkle with a tablespoon of breadcrumbs, and place the cleaned anchovies with heads removed. Add pine nuts, raisins or red fruits previously soaked in warm water. Sprinkle the anchovies with the chopped parsley and garlic, a tablespoon of breadcrumbs, and a tablespoon of oil. Bake and cook at 200°C for 20 minutes. Serve accompanied by a good white wine.
